Quick White Lasagna Soup (Print)
Creamy comfort with tender noodles, chicken, and three cheeses ready in 35 minutes.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken, shredded
→ Vegetables & Aromatics
02 - 1 tablespoon olive oil
03 - 1 medium onion, diced
04 - 2 garlic cloves, minced
05 - 2 cups baby spinach
→ Soup Base
06 - 6 cups low-sodium chicken broth
07 - 1 cup whole milk
08 - 1 cup heavy cream
→ Pasta
09 - 8 lasagna noodles, broken into 2-inch pieces
→ Cheeses
10 - 1 cup ricotta cheese
11 - 1 ½ cups shredded mozzarella cheese
12 - ½ cup grated Parmesan cheese
→ Seasonings
13 - 1 teaspoon dried Italian herbs
14 - ½ teaspoon ground black pepper
15 - ½ teaspoon salt
16 - Pinch crushed red pepper flakes
# How To Make It:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook 3–4 minutes until translucent. Add minced garlic and cook 1 minute until fragrant.
02 - Pour in chicken broth and bring to a gentle boil. Add broken lasagna noodles and cook uncovered for 8–10 minutes until al dente.
03 - Stir in shredded chicken, Italian herbs, salt, black pepper, and red pepper flakes if using. Add milk and heavy cream. Simmer for 5 minutes.
04 - Add spinach and cook just until wilted, 1–2 minutes. Stir in ricotta, mozzarella, and Parmesan until melted and soup is creamy.
05 - Taste and adjust seasoning as needed. Serve hot with extra Parmesan and fresh cracked pepper if desired.
# Expert Tips:
01 -
- It delivers all the comfort of layered lasagna in about 35 minutes flat
- The broken noodles create this incredible texture that keeps every bite interesting
02 -
- The soup will continue thickening as it sits so dont panic if it seems slightly thin initially
- Room temperature ricotta incorporates so much more smoothly than cold ricotta straight from the fridge
03 -
- Break your lasagna noodles over the pot directly so you dont have tiny pieces all over your counter
- Grate your own cheese because the anti-caking coating on pre-shredded cheese prevents smooth melting